Video from Fooris Art of Baking
Written recipe by Persian Tea & Spice
Bereshtook is a beloved Persian tea pastry, especially popular during Nowruz (Persian New Year).
For this batch, we made it using vegan butter, and honestly it tastes just as rich, nostalgic, and satisfying as the original. It’s a little reminder that you can still enjoy the classic pastries you love without unnecessary or unhealthy ingredients.
Ingredients:
• Rice flour: 2 cups
• Unsalted butter: 1 cup, room temperature
• Powdered sugar: 1 cup, sifted
• Ground cardamom: ½ tsp
• Optional: 2 tbsp cocoa powder
• Garnish: pistachios, sesame seeds, or dried rose petals
Instructions:
1. Toast the flour
• Place rice flour in a dry pan over low heat.
• Stir constantly until the raw smell disappears and the color turns creamy.
2. Add butter
• Add softened butter to the warm flour.
• Mix until smooth and paste‑like.
3. Add sugar + cardamom
• Sift in powdered sugar and cardamom.
• Mix until fully combined into a soft dough.
4. Optional two‑tone version
• Divide dough in half and mix cocoa into one portion.
5. Shape
• Press dough into a lined tray or shape by hand/mold.
• Smooth the surface.
6. Decorate
• Add pistachios, sesame, or rose petals.
7. Cool + cut
• Let it firm at room temperature or refrigerate.
• Cut into squares or diamonds.
